Recipe Chiles Rellenos

Ingredients

• 6 large Poblano chiles
• 2 pounds pork loin roast
• 1 cup pork broth (made during preparation of the dish)
• 2 lbs Roma tomatoes
• 2 white onions
• 4 garlic cloves
• 3 large eggs
• 1/4 cup chopped raisins
• 1/4 cup coarsely chopped walnuts
• 1/2 cup chopped parsley
• 1/2 cup flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground clove
• 2 tablespoons apple cider vinegar
• 4 cups cooking oil

Instructions

1. 1

   PREP THE POBLANO CHILES

2. 2

   Follow these instructions to prep the Poblano chiles for use in the recipe

3. 3

   PREPARE THE PORK

4. 4

   Cut the pork into 1" to 1 1/2" cubes

5. 5

   Put the pork in a large pot

6. 6

   Add 1/4 of a white onion

7. 7

   Add just enough water to the pot to cover the pork

8. 8

   Bring the pork to a boil and reduce to a simmer and cook for 35 minutes

9. 9

   When the pork is cooked remove from the water and reserve

10. 10

    Continue simmering the pork broth until it has reduced down to 1 to 1 1/4 cups of liquid, about 10 more minutes

11. 11

    PREPARE THE SALSA ROJA

12. 12

    (Prepare 2 batches of this salsa)

13. 13

    Add 1 pound of roughly chopped tomatoes, 1/2 of a white onion, 2 cloves of garlic, 1/2 teaspoon of salt and 1/4 cup of water to your blender.

14. 14

    Blend for 1 minute until smooth.

15. 15

    Heat 2 tablespoons of oil in a pan

16. 16

    Slowly pour the blended mixture into your pan with the hot oil

17. 17

    Simmer for about 10 minutes to cook and thicken it

18. 18

    PREPARE THE FILLING

19. 19

    --- In a pan, to 1 batch of salsa, add the following ingredients: ---

20. 20

    All of the chopped pork

21. 21

    -1/2 finely chopped onion

22. 22

    -1/2 cup chopped parsley

23. 23

    -1/4 cup coarsely chopped walnuts

24. 24

    -1/4 chopped raisins

25. 25

    -1/4 teaspoon ground cinnamon

26. 26

    -1/4 teaspoon ground clove

27. 27

    -2 tablespoons apple cider vinegar

28. 28

    -1 cup pork broth

29. 29

    Stir to mix all ingredients

30. 30

    Cook over low heat stirring occasionally for approximately 20 minutes until moist of the moisture has evaporated from the filling

31. 31

    PREPARE THE BATTER

32. 32

    Separate the whites and yolks from 3 eggs

33. 33

    Put the egg whites in a large mixing bowl

34. 34

    Whip the egg whites with an electric beater until the egg whites are fluffy and can coat the back of a spoon

35. 35

    Add 1 egg yolk to the whipped egg whites and whip until incorporated

36. 36

    Add another egg yolk and whip until incorporated

37. 37

    Add the 3rd egg yolk and whip until incorporated

38. 38

    The batter is ready when it is light, smooth and fluffy

39. 39

    BATTERING THE CHILES

40. 40

    Sprinkle flour on all sides of each stuffed chile

41. 41

    With a spatula very gently dip each stuffed chile into the batter. Be sure that the batter coats all sides of the chile

42. 42

    FRYING THE CHILES

43. 43

    Preheat 4 cups oil to medium-hot in a frying pan

44. 44

    Gently lower the battered chiles into the hot oil

45. 45

    Fry the chiles 1 or 2 at a time. Don't overcrowd them

46. 46

    When the bottom of the chile has turned golden brown turn the chile with 2 spatulas

47. 47

    Place the fried chiles on a plate covered in paper towels to remove excess oil

48. 48

    SERVING THE CHILES RELLENOS

49. 49

    To serve, spoon some salsa onto a plate, place the chile relleno in the middle of the salsa and then spoon a little more salsa over the chile.